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Questions tagged [ice-cream]

Questions about ice cream, soft or hard frozen dairy with sweetener & flavorings

198 questions
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How much overrun do I get with a compressorless home ice cream machine?

I started making my own ice cream this year. While the French type works quite well, I've been having trouble with American and Gelato types. I don't have an ice cream machine. I freeze small portions of icecream on a prefrozen wide porcelain…
rumtscho
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How to sanitize popsicle sticks

Is there any way of sanitizing the wooden sticks? I have the feeling they may become dirty once the package is opened and as this is will come into someone's mouth that's why I am asking. BTW I purchased the ones saying food grade and came in a good…
Natalia
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How does freeze-drying ice cream work?

How do they make freeze dried ice cream (like for astronauts)? How does freeze-drying work? It just seems like we should be able to make it at home, or at least buy it in the supermarket or a specialty market.
Abraham Ray
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Can I measure solids-not-fat using nutrition facts only?

My first time to ask here. I'm trying to formulate my own recipe of vegan ice cream and am following a certain proportion/percentage for each component (fat 17%, sugar 14%, solids-not-fat (SNF) 11% and water 59%). In dairy ice cream, I know…
Gian K.
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Do I need to re-pasteurize my soft serve mix?

I'm using all prepackaged ingredients, and following good sanitization (QA) procedures of utensils and work area. Do I need to re-pasteurize my mix before feeding it into the machine? The machine has been sanitized using QA as well.
Twisty Express
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Why is my soft serve too stiff?

Is there an intelligent commercial machine soft serve calculator? I'm a noob at this, bag powder mixes taste like crap, can't find any fresh dairy mixes here in central Florida. So far, the best I can find is 6% fat, 12% sugar, 14% MSNF, and 0.1%…
Twisty Express
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Gelato disappointingly icy

I recently attempted to make this gelato recipe which required procuring some special ingredients (liquid glucose and powdered dextrose). I had high hopes for a very silky-smooth, creamy gelato. I followed the instructions closely, except I did not…
Jack
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What could cause ice pops (popsicles) to go soft in the freezer?

I’m having a strange issue with the storage of ice pops (popsicles/ice lollies) in the freezer. I recently bought a new freezer and still have the exact same issue which we can’t figure out. Whenever we buy ice pops in our house, we put them…
OptimumKitten
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What are the effects of heavy cream and milk in ice making?

I want to make ice cream at home with my simple ice curner. I found the NY Times article which states 2 cups heavy cream 1 cup whole milk ⅔ cup sugar ⅛ teaspoon fine sea salt 6 large egg yolks Now there have been claims about the ratio of milk and…
A.Dumas
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When making lemon/poppy seed icecream, how should I include the poppy seeds?

I want to make lemon+poppy ice cream, and I have a bag of preground blue poppy. I’m not following s specific recipe, I just like the flavour combo and had it in icecream from a shop before. Can I add them to the base when it’s hot; when it’s chilled…
millimoose
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Is adding guar gum and lecithin alone enough for homemade ice cream?

I am trying to make decently smooth and scoopable ice cream. I don't have any thickening agent at the moment and I also don't have an ice cream machine, so to make a decently viscous blend that isn't more fat or sugary than a Ben & Jerry's I mixed…
TLSO
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Can I substitute agar-agar powder for gelatin in no-churn ice cream?

I saw that many no-churn ice cream recipes use gelatin to prevent crystalization. Unfortunately, I don't have any gelatin left but a lot of agar-agar powder. Can I use agar-agar powder instead? And if yes, what is the best way to use it? Because…
Sean
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What can I add to soften too hard peanut butter ice cream?

My staff is having a hard time scooping our Peanut Butter Ice cream. It's too rock hard. We make the Ice cream in-house using a 15% Super Premium base. I want to know what can I add to soften the ice Cream. Here is the Recipe: 52 oz of liquid…
Mona
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Does chocolate ice cream tend to have more salt than strawberry or vanilla?

To the question Why does chocolate ice cream melt faster than others? I wrote an answer that suggests that it's not because of chocolate ice cream's dark color, but instead because of a lower melting point of chocolate ice cream due to more…
uhoh
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What do you make of these ingredients in Ice Cream?

konjac flour, as well as guar gum, vegetable glycerin, carrageenan gum, and locust-bean gum. What type of ice cream would this make?
Jason_Eddy
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